Currant-Glazed Lamb Chops With Pistachio Couscous

• 1 1/2 cups fat-free, lower-sodium chicken broth, divided
• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1 cup uncooked couscous
• 2 teaspoons minced rosemary
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 8 (3-ounce) lamb rib chops, trimmed
• Cooking spray
• 1/3 cup red currant jelly
• 3 tablespoons balsamic vinegar
• 2 teaspoons whole-grain mustard
• 1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped
• 2 tablespoons chopped fresh mint
• Rosemary leaves (optional)

1. Bring 1 1/4 cups broth, 2 teaspoons oil, and 1/8 teaspoon salt to a boil in a medium saucepan. Stir in couscous; cover. Remove pan from heat.
2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.
3. Add remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.
4. Fluff couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.

chicken broth, olive oil, salt, couscous, rosemary, garlic, black pepper, chops, cooking spray, red currant, balsamic vinegar, wholegrain mustard, pistachios, fresh mint, rosemary

Taken from www.myrecipes.com/recipe/currant-glazed-lamb-chops (may not work)